Recipes From The West Park Girls

Bread in a Bag

2011-08-04T21:04:00.000-07:00

2 ¾ cups all-purpose flour, divided
3 tbs white sugar
1 (.25 oz) package rapid rise yeast
1 cup warm water
3 tbs non-fat dry milk
3 tbs oil
1 ½ tsp salt
1-2 tbs flour for floured surface

In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear (wrap in towel).

In quart sized freezer Ziploc squeeze together until crumbly ½ cup of flour, dry milk, salt, and oil. Add into the large Ziploc bag and squeeze out most of the air. Seal and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended. Dough will be sticky.

Remove dough onto a floured surface by turning bag completely inside out. Add remaining flour a little at a time to get right consistency as you knead for 5 minutes. Form into a small loaf and place in a greased 8x4 inch loaf pan. Cover with plastic wrap sprayed with nonstick spray and a towel. Allow to rise for 30 minutes or until your finger leaves an impression when you poke the top of the loaf gently.

Preheat oven to 375. Bake for 30-35 or until golden brown.

Easy Tootsie Rolls in a Bag

2011-08-04T21:02:00.000-07:00

These are softer than the variety in the store, and they taste even better! Only 10 minutes to make. Recipe makes two dozen (12 servings).

2 tbs butter, softened
1 tsp vanilla extract
½ cup white corn syrup
2 tbs oil
3 tbs cocoa
3 cups confectioners’ sugar
¾ cup dry milk powder
Wax Paper
Freezer Ziploc

Kneed all ingredients together in a Ziploc bag. If mixture is too thin, add more powdered sugar. Roll into logs and cut into desired lengths, wrap in wax paper and store (or eat). Do not wrap in plastic wrap, it will stick! Play with like play dough.

Half Recipe

1 tbs butter, softened
½ tsp vanilla extract
¼ cup white corn syrup
1 tbs + 1 tsp oil
2 tbs coca
1½ cup confectioners’ sugar
⅜ cup dry milk powder
Wax Paper
Freezer Ziploc

Ice Cream in a Bag

2011-08-04T21:00:00.000-07:00

This no-cook recipe for vanilla ice cream makes about eight half-cup servings.

Ingredients:
2 cups heavy whipping cream
2 cups half-and-half cream
1/2 cup white sugar
2 teaspoons vanilla extract
1 bag crushed ice
4 cups coarse salt
 For each kid you'll need:
2 pint-size resealable plastic freezer bags
1 gallon-size resealable plastic freezer bag
Gloves or towel to protect fingers
 1. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved.
2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.
3. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.
4. Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.
5. Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!

Eggplant Parmesan

2011-08-02T09:38:00.001-07:00

Yummy, delicious, fabulous, but time consuming. It's worth it though, oh, so worth it.

Shot in the pan

and on the plate.

Eggplant Parmesan
2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil

Tomato Sauce
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic , minced or pressed through garlic press (about 1 generous tablespoon)
¼ teaspoon red pepper flakes
½ cup fresh basil leaves chopped
8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
½ cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish

1. Eggplant: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.
3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
5. Sauce: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.
6. Assembly: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

Notes: Sometimes I serve this on it's own, sometimes with pasta, sometimes, just standing by the pan with a fork. I love this as is, but if you don't want to assemble it, this would be great as an appetizer, using the tomato sauce for a dip. Of course, then you would miss out on the cheesy goodness of the mozzarella.

Grilled Fish Tacos

2011-06-01T23:12:00.000-07:00

Sorry, no picture for this one. Besides, all you would really see is the tortillas. This is a great summer recipe.

2 lbs fresh grouper, snapper, mahi-mahi or haddock fillets
8-12 flour tortillas
1 head lettuce, shredded

Marinade
4 tbs olive oil
4 tbs garlic, minced
2 tsp cumin
2 tsp chili powder
4 tbs lime juice

Mango Avocado Salsa
2 mangos, diced medium
1 avocado, diced medium
¼ cup red onion, diced
1 tbs jalapeno pepper, minced
2 tbs cilantro, chopped
1 tbs lime juice
1 tbs olive oil
salt and pepper to taste

Combine fish fillets with marinade mixture and refrigerate for 1 hour. Grill fillets on a hot grill. Chop cooked fillets into bite-sized pieces. While fish is grilling, combine ingredients for salsa. Refrigerate until ready to use. Fill tortillas with fish pieces, shredded lettuce, and salsa. Serves 6.

Notes: The first time I made this, I didn’t think there was enough of the marinade, so I doubled it. It seemed to be the right amount, so that’s the way it’s written now. I’m not a seafood person, but I love these tacos. This salsa would probably make anything taste good. If you aren’t familiar with grilling fish, watch it carefully, it doesn’t take long. I use the frozen mahi-mahi fillets from Costco, and those take 5-8 minutes to cook, depending on their size.

Pineapple Pork Roast

2011-05-31T14:51:00.001-07:00

Yummy, tender, and even Michael, the hater of pork roasts, liked this.

3 lbs pork roast, I used a boneless loin, but any will work
1 15 oz can crushed pineapple with juice
¼ c packed brown sugar
¼ c soy sauce
2 cloves garlic, minced
½ tsp pepper
½ tsp salt
1 tsp dried rosemary
2 tbs cornstarch dissolved in ¼ c cold water (to thicken the sauce after cooking)

To prepare the sauce, mix all the ingredients (except roast and cornstarch slurry) in a bowl.
Place roast in a crock pot and pour the sauce on top. Cook on high for 5-6 hours or on low for 7-8 hours.
Remove roast from crock pot when done, set on a heated platter. Prepare the cornstarch slurry, being sure that all of the cornstarch is dissolved (no one likes lumpy sauce). Whisk the slurry into the sauce in the crock pot to thicken.
Add the roast back to the crock pot and let cook on high for about 15 min more.
Remove roast from crock pot and slice to serve, spooning sauce over sliced pieces.

Chili Blanco

2011-04-07T13:15:00.000-07:00

Sorry, no photo this time. Even though the calendar says spring, the feeling outside is more winter-like! Enjoy a healthier version of white chili.

2 poblano chilies
½ teaspoon olive oil
1 large yellow onion, chopped
4 large garlic cloves, minced
¾ pound chicken breast cut into chunks
½ pound white mushrooms, quartered
1 tablespoon ground cumin
2 teaspoons ground coriander
½ teaspoon salt
1 (15-ounce) can small white beans, rinsed and drained
1 (15-ounce) can Great Northern beans, rinsed and drained
1 ¾ cups chicken broth
¼ cup chopped fresh cilantro
½ tablespoon fresh lime juice

1. Preheat the broiler. Line a baking sheet with foil; place the chilies on the baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Transfer the chilies to a bowl, cover, and let stand 5 minutes. Peel, seed, and chop the chilies. Set aside.

2. Heat the oil in a nonstick Dutch oven (or a large pot) over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is softened. Add the chicken, mushrooms, cumin, coriander, and salt; cook until the chicken is no longer pink and the mushrooms begin to soften, about 4 minutes. Add the beans, broth, and chilies. Cover and cook until flavors and blended, about 8 minutes. Uncover, reduce the heat, and cook until thickened, about 7 minutes longer. Stir in the cilantro and lime juice.

Makes 6 servings. Per serving (about 1 cup): 196 cal, 4g fat, 1g sat fat, 34mg chol, 845mg sod, 26g carb, 8g fiber, 22g protein, 87mg calcium

I’ve been known to cheat and use canned green chilies instead of roasting the peppers. You can lower the sodium by using reduced or no sodium beans. You can also use 3 to 3½ cups of any combination of cooked beans, such as pinto, navy, or red kidney, in place of the small white beans and Great Northern beans. This may alter the color of your chili. If you don’t have coriander, you can use chili powder, though the taste will be different.

Smashed Potatoes

2011-01-20T15:07:00.000-08:00

This really isn't the best picture, but these are the best potatoes!

2 lbs red potatoes (about 16 small to med; 2 inches in diameter), scrubbed
1 1/2 tsp salt, divided
1 bay leaf
4 tbs unsalted butter, melted and warm
½ cup cream cheese (4 oz), room temperature
1/2 tsp ground black pepper
3 tbs chopped fresh chives or 4 ½ tsp dried (optional)

1. Place the potatoes in a large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently until a paring knife can be inserted into the potatoes with no resistance, 35 to 45 minutes. Reserve ½ cup of the cooking water, then drain the potatoes. Return the potatoes to the pot, discard the bay leaf, and allow the potatoes to stand in the pot, uncovered, until the surfaces are dry, about 5 minutes.

2. While the potatoes dry, whisk the melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add ¼ cup of the reserved cooking water, ½ teaspoon pepper, the chives (if using), and ½ teaspoon salt. Using a rubber spatula or the back of a wooden spoon, smash the potatoes just enough to break the skins. Fold in the butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until the potatoes are slightly looser than desired (the potatoes will thicken slightly with standing). Adjust the seasoning with salt and pepper; serve immediately.

Notes: White potatoes can be used instead of red, but reds are so much better. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness (using a paring knife). If you only larger potatoes, increase the cooking time by about 10 minutes. I usually end up using all of the reserved liquid, it will look a little loose at first, but after standing for five or so minutes, the potatoes soak up all the excess.

Eggnog French Toast Bake

2010-12-21T14:14:00.001-08:00

This may not be a recipe that you should make often. When you see the amount of eggnog in this recipe, you'll understand. We frequently make this for breakfast on Christmas morning. Rich, yummy, delicious, and calorie filled.

1 loaf French bread
1 c butter
2 c brown sugar
2 tsp corn syrup
6 eggs
1 ½ tsp vanilla
2 c eggnog or milk (if using milk, add a dash of nutmeg)
¼ tsp cinnamon

1. Slice bread into one and a half-inch slices (I don’t use the end pieces). Place bread in a 9x13-inch pan, layering as needed.
2. In a medium saucepan, combine sugar, butter, and corn syrup over medium heat. Cook until all ingredients are combined, stirring constantly. After the butter and sugar have melted, they will be separate. Be sure you keep it on the heat and stirring, it will combine. Pour syrup mix over bread.
3. In a large bowl, beat eggs, eggnog, vanilla, and cinnamon with a whisk. Pour over top of bread and syrup. Cover with plastic wrap sprayed with nonstick spray.
4. Place dish in fridge with weights*. Refrigerate overnight.
5. Bake uncovered at 375° (350 if using a dark or non-stick pan) for 40-45 minutes, or until eggs are set and tops of bread looks crystallized. Serve with additional syrup (although I never do).

*This step is a must. If it isn’t weighted, some bread won’t get saturated and burns, while other pieces are soggy. I usually put another 9x13 pan on top and then use whatever is in the fridge to add extra weight, just make sure it’s even. Be especially sure to watch the liquid level so you don’t end up spilling the egg mix over the sides.

Five-Chip Cookies

2010-11-23T08:58:00.000-08:00

1 cup butter or margarine, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 cup old fashioned oats
2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup each milk chocolate chips, semi-sweet chocolate chips, peanut butter chips, vanilla chips and butterscotch chips **Of course you can add what you want, cherry, mint, caramel, Heath bits, left over Halloween candy, etc**

Preheat oven to 350.

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in chips.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Super Saturday Creamy Tomato-Basil Soup

2010-11-12T08:37:00.000-08:00

1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
2 cloves garlic, minced
3 pounds tomatoes - peeled, seeded and quartered*
1/2 cup chopped fresh basil leaves
salt and ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

Directions
1. Heat the butter and olive oil in a large pot over medium heat. Stir in onions and garlic and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
2. Transfer soup to a blender (or use an immersion hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Garnish each serving with a sprig of basil.

*If using canned tomatoes, use 48 oz of whole tomatoes, being sure to seed and quarter them. You may need to add up to 2 tbs of sugar.

Notes: When I make this for someone other than my family, I stick to this recipe. If I make it for us , I add a little spice. When heating the butter and olive oil, I add a little crushed red pepper (maybe less than 1/8 tsp). Be very careful when blending the soup, only fill the blender half full. When putting the lid on, don't seal the feed tube (the little hole in the lid), just lightly hold the cover on.

Chicken and Pesto Fettuccine

2010-10-14T15:14:00.000-07:00

Sorry, no picture! This is one of our favorites, and is normally gone before I think to get the camera out. This dish looks different, but tastes so good. If you use the pesto recipe below, it makes more than this recipe calls for. If you don’t have another use for the left over pesto, cook a full pound of pasta, increase the cream to 1 ½ cups and use all of the pesto. If you don’t want to make the pesto (trust me, you want to make the pesto), Bertolli has an okay jarred pesto (usually next to pastas and sauces). The jar has enough for two batches.

12 oz fettuccine (lots of other pastas work in this recipe, just use what you already have in your cupboard)
1 ¼ cup light cream
1 tbs olive oil
⅓ cup prepared pesto
1 lb chicken breasts, cut into strips and seasoned with salt and pepper
½ tsp salt
7 oz jarred roasted red pepper drained and chopped

1. Cook pasta until al dente then drain. Meanwhile, in a large skillet over medium heat, heat oil; add chicken. Cook, stirring frequently, until chicken is thoroughly cooked, and slightly browned.
2. Add roasted red pepper; cook one minute. Add cream and simmer until thickened, about five minutes. Remove from heat and stir in pesto and salt.
3. Toss pasta and sauce. Sprinkle with fresh, diced tomatoes and Parmesan cheese if desired.

Pesto Sauce

This needs to be made with fresh basil. If freezing, add the nuts and cheese after thawing. The recipe calls for a food processor. A blender will work; just make sure to give it a stir by hand and pulse a few more times before serving. Use it immediately or store in a sealed container in the fridge for up to a week. This works well with the above recipe but can also be used as a dip, instead of a red sauce for pizza, alone with pasta, and a lot of other ways.

2 cups loosely packed fresh basil leaves
½ cup grated Parmesan cheese
⅓ cup pine nuts
½ cup extra-virgin olive oil
2 medium garlic cloves
salt and ground black pepper

1. Process basil, nuts, garlic, and Parmesan to a rough paste in a food processor.
2. With the machine running, slowly pour oil through the feed tube. If the sauce seems dry (it should be a thick paste), add a little more oil. Season to taste with salt and pepper.

Skillet Apple Crisp

2010-09-16T22:08:00.000-07:00

I've always had a weakness for a good apple crisp. Of course the apples are important, but they are a tasty vehicle to my true love of crumb topping. This is my new favorite crumb topping. There is a little more salt in this version than most, but it really makes it. I doubled the cinnamon in the topping, simply because the topping bowl and the filling bowl were side by side, and I added the cinnamon to the wrong bowl. It was a divine mistake, which I will make again.

Skillet Apple Crisp

Serves 6 to 8
If your skillet is not ovensafe, prepare through step 3 and then transfer the filling to a 9x13-in baking dish. Top the filling as directed and bake for an additional 5 minutes. Use Golden Delicious apples, though any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted, I used Gala. Do not use Granny Smith apples in this recipe. I am normally a proponent of toasting nuts before I add them to things, except when they're used in a topping. They will be plenty toasted without going to the trouble of doing it before hand. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream. This recipe is adapted from Cooks Illustrated.

Topping
¾ cup (3 3/4 ounces) unbleached all-purpose flour
¾ cup pecans , chopped fine
¾ cup old-fashioned rolled oats
½ cup (3 1/2 ounces) packed light brown sugar
¼ cup (1 3/4 ounces) granulated sugar
½ teaspoon ground cinnamon (I doubled)
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter , melted

Filling
3 pounds apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges
¼ cup (1 3/4 ounces) granulated sugar
¼ teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter

1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 to 10 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 15 to 20 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

I wanted to show the syrup that forms in the pan. I took the picture of the crisp in the bowl a little too soon. We spooned this yummy goodness over the top of our ice cream. And now you know what I'll be eating for breakfast, that is if I can fight Michael off.

Asian Green Beans

2010-09-14T19:16:00.000-07:00

This recipe is wonderful--even if you don't like green beans. Add a kick to your veggies!

1 lb green beans, trimmed

1 tsp Asian sesame oil

1 tsp vegetable oil

2 cloves garlic, minced

1 tsp finely grated ginger

1/16 tsp crushed red pepper flakes, or to taste

1 1/2 tsp soy sauce

2 Tb water

1 tsp sesame seeds, toasted, for garnish (optional)

1) Lightly steam the beans, then immerse in cold water to stop them from cooking further. (I don't put them in cold water.) You can do this up to a day ahead of time.

2) Heat the oils in a saute pan over low heat. Saute the garlic and ginger in the oils until the garlic is golden and you can smell its sweetening aroma.

3) Add the beans, pepper flakes, soy sauce, and water. Stir to combine. Cook, covered, over high heat for a few minutes, until the water evaporates and the oil coats the beans and makes them shiny. Shake the pan and stir occasionally while the mixture is cooking.

4) Garnish with sesame seeds, if desired.

Monkey Bread

2010-08-24T14:32:00.000-07:00

½ of a 3 oz package of butterscotch pudding (must be cook and serve)
24 Rhodes Rolls, still frozen
½ cup butter
½ cup brown sugar
1 tsp cinnamon

1. Place 24 dough balls in a bundt pan. Sprinkle dry pudding mix over dough.

2. Melt butter and mix with sugar and cinnamon.

3. Cover pan with wet towels (it may stain). Let rise overnight in the oven. When
ready to bake, remove pan from oven and preheat oven to 350 degrees. Remove
towel and bake rolls for 30 minutes. Let cool in pan for 5 minutes. Invert pan onto
platter.

Be sure that you use the regular sized dinner rolls, not Texas size. I have cut the dough balls in half, or quarters which I like better. I don’t like trying to cut frozen dough though and am not willing to stay up late to cut them after they thaw. I suppose the next best thing would be to make your own dough that you could shape into the desired size, but that makes this recipe much harder than it should be. Anyway you fix it, this is an excellent no fuss breakfast.

Citrus Basil Vinagrette

2010-06-28T15:58:00.001-07:00

1/4 cup extra virgin olive oil
2 tbs orange juice
1 tbs lemon juice
1/4 lemon, zested
1/2 tsp salt
1 tbs honey
1/8 cup chopped basil
1 tsp cider vinegar

Mix all ingredients together in a jar. Shake to combine.

For the salad, I used romaine with diced chunks of fresh mozzarella, grape tomatoes, and croutons. The dressing will last about three days. If you strain the basil out, it is good for two weeks.

Scones

2010-06-24T14:47:00.000-07:00

2 cups all-purpose flour
⅓ cup plus 1 teaspoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants) - see notes below
½ cup sour cream
1 large egg

1. Adjust oven rack to lower middle position and preheat oven to 400 degrees.

2. In a medium bowl, mix flour, ⅓ cup sugar, baking powder, baking soda, and salt.
Grate butter into flour mixture on the large holes of a box grater; use your finger to
work in butter (mixture should resemble coarse meal), then stir in raisins.

3. In a small bowl, whisk sour cream and egg until smooth.

4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps
form. Use your hands to press the dough against the bowl into a ball (The dough will
be sticky in places and there may not seem to be enough liquid at first, but as you
press, the dough will come together).

5. Place on a lightly floured surface and pat into a 7 to 8 inch circle about ¾-inch thick.
Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife or bench scraper to
cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper)
about 1-inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes
and serve warm or at room temperature.

Cherry-Almond Scones – Add ½ teaspoon almond extract to the sour cream mixture and
substitute dried cherries for the raisins (We also like the
almond extract with cherry flavored dried cranberries). - This is what is pictured above.

Lemon-Blueberry Scones – Add a generous teaspoon of finely grated lemon zest to the
dry ingredients and substitute dried blueberries for the raisins.

Cranberry-Orange Scones – Add a generous teaspoon of finely grated orange zest to the
dry ingredients and substitute dried cranberries for the
raisins.

I make these a lot. I really mean a lot. It's the best of both worlds between a biscuit and a muffin. We usually do a mixture of two of these. We like cranberries with almond extract. I haven't ever made these with raisins or currants. Be sure when you're running the butter over the grater that you rotate the sides you're grating. Otherwise, the sides touching your hands start to melt and will be difficult to pass through the grater. I've heard of people using nonstick spray with their box graters. This isn't something I've done because mine has a nonstick coating, but I could see the spray being helpful here. After you've finished grating the butter, be sure to scrape off the interior (if using a box grater) or opposite side (if using a flat grater).

Alfredo Sauce

2010-05-21T12:42:00.000-07:00

I love this recipe because it is easy, fast, and tastes just like Olive Garden (my all-time fav!!). My two year old usually has 2-3 helpings too! This recipe is also nice because I usually double it and then freeze the remaining sauce in two ziploc bags. Then when you need a quick meal, run it under some warm water, stir and it's ready!! I love this on bowtie noodles, although you can use fettuccine, spaghetti noodles, anything you have!! Enjoy!!

1 pint Heavy Cream (I have used half-n-half and even milk before and it still works)

2 TB. Cream Cheese

1/2 C. Butter

3/4 C. Parmesean Cheese ( I use the powdered stuff in the can)

1 tsp. Garlic (powder or fresh)

pinch of parsley (optional)

salt and pepper to taste

In medium sauce pan, combine butter, cream, and cream cheese. Simmer this until all is melted and mixed. Add the parmesan cheese and garlic powder. Simmer for 15-20 minutes stirring frequently over low heat. Serve over noodles.

Concoction Enchildadas, Chicken three ways

2010-05-10T15:20:00.000-07:00

I realize the name is a little odd, but concoction is the name Michael gives to anything I make that doesn't have a definite recipe. These enchiladas are different nearly every time. The only constant is that there is always cheese and tortillas. You can substitute nearly anything that you like wrapped in a tortilla in this "recipe." The quantity of filling determines how many tortillas you'll need. If you make too much filling, refrigerate it and make some more enchiladas, or cook more rice and serve it over top. I know the directions look long, but the actual dish doesn't take that long to make.

Ingredients
10-12 tortillas (I like corn, but have used flour before - if using corn, read the hint on the left side of this page)
2-3 chicken breasts, or a Costco rotisserie chicken, shredded* see explanation below
chicken broth* see explanation below
about one cup of cooked rice, if desired
about one cup of black beans, if desired
about one cup of corn, if desired
about two cups of cheese, shredded
2 cans of 10 oz. enchilada sauce (I use one red and one green)
8 oz. cream cheese on occasion

*For chicken three ways, bake, grill, or otherwise cook a whole chicken (or go to Costco and buy one). Serve with whatever side items strike your fancy. Meal number one. Shred remaining chicken to use in enchiladas (or some other meal). Meal number two. For meal number three, put remaining chicken (bones and all) in a pot filled with water. Bring water to a boil, then reduce heat to medium-low. Allow this to simmer for as long as you have time for; I've done it for as long as three hours. When you've waited long enough, remove the bones and skim the fat off of the top. Add carrots, celery, onion, and/or any other vegetables you like. When those have nearly finished cooking, add some noodles, and voila - meal number three is chicken noodle soup. Now, back to enchiladas.

*If you are using raw chicken, boil the breasts in a pot with enough broth to cover the top of the meat with one inch of broth. Bring broth to a boil. Reduce heat to medium low and simmer for 20-60 minutes (the longer the better, but it usually takes about 20 minutes for the chicken to be fully cooked). If you allow the chicken to simmer for the longer amount of time, be sure to check on it every so often so it doesn't cook dry. When chicken is cooked, remove from heat - don't drain, shred chicken.

1. Preheat oven to 350.
2. Add chicken and one can of sauce to remaining broth (if using the raw chicken method). Heat this mixture to a simmer and allow to simmer until you need the filling - this is where I use the red sauce.
3. Spray a 9x13 pan with nonstick spray. If using cream cheese, add to the second can of sauce - this is where I use green sauce. Cover the bottom of the pan with about 1/2 cup of the second can of sauce. Be sure all other ingredients are prepped.
4. Add rice, beans, and corn to the chicken mixture. Get ready to start rolling.
5. Add some filling and cheese to a tortilla, roll it up, and place it seam side down in the 9x13 pan. Repeat until filling is used up or tortillas run out.
6. Pour remaining can of sauce over top of rolled enchiladas, being sure to spread it evenly. Sprinkle with remaining cheese and bake for 20 minutes. If the cheese isn't browned after 20 minutes, turn the broiler on to low, and broil until the cheese has browned. It doesn't take long for it to turn from melted pale cheese to browned to black, so watch carefully.
7. After removing from oven, allow the enchiladas to cool for about five minutes. Serve with sour cream, salsa, guacamole, avocado chunks, olives, etc. Enjoy!

Cake Mix Cookies

2010-03-24T22:16:00.000-07:00

These are so easy to make. They are quite a bit softer than regular cookies. I suppose if you substituted butter for the oil, it would give you a crispier cookie. Here are some variations I thought you could do. Lemon cake - dried blueberries, spice cake - toasted pecans, chocolate cake - dried cherries, really the possibilities are endless. To be quite honest, these aren't the best cookies I've ever had. They are good enough for a quick cookie fix though.

1 box any flavor cake mix
½ cup flour
⅔ cup oil
2 eggs
6 oz. chocolate chips, any other flavored chips, dried fruit, nuts, etc

Preheat oven to 350. Combine all ingredients except the chocolate chips. Mix well. Add chocolate chips; mix well. Scoop a teaspoon sized ball onto ungreased cookie sheet. Bake for 10-12 minutes. Makes 2-3 dozen cookies.

Cheesy Ravioli Bake

2010-03-05T10:25:00.000-08:00

This is a very simple, quick dish which I usually have all the ingredients for. I have used both frozen and fresh ravioli. Of course the fresh tasted better, but the frozen is just fine. I usually just use mozzarella instead of the Italian cheese blend, but use whatever you have on hand that melts nicely. There are lots of other things you could add to this dish (sausage, veggies, etc) to make it your own; I probably wouldn't add more than one cup's worth of extras. Be careful of water based ingredients (mushrooms, zucchini, spinach, etc), they could flood the dish unless you cook them first. I love this dish for Sundays. I put it together in the morning, leave it in the oven during church, and have the time bake function set. When I get home, all I have to do is take the foil off, and finish baking it. Within 30 minutes of coming home, dinner is ready - with very little effort.

1 26 oz jar spaghetti sauce (unless you have homemade on hand - who does?)
1 14 oz can diced tomatoes (if you don’t like chunks, use crushed)
½ c water
2 lbs frozen ravioli (or enough to make two layers in a 9x13 pan)
2 cups shredded Italian cheese blend
2 tbs grated Parmesan cheese

1. Heat oven to 400 degrees.

2. Mix sauce, tomatoes, and water. Spoon 1 cup into the bottom of a 9x13 dish.

3. Layer ½ ravioli and 1 cup shredded cheese over the sauce in the bottom of the pan. Top with remaining ravioli and sauce mix. Sprinkle the remaining cheese on top of the sauce, and top with the Parmesan. Cover with foil.

4. Bake 30 minutes then uncover. Bake for additional 15-20 minutes. Let stand 10 minutes. Enjoy!

Frozen Peanut Butter Pie

2010-02-01T10:49:00.000-08:00

In my mind, there is no better combination than peanut butter and chocolate. Mint is a close second, but peanut butter takes the cake, or in this case the pie. If you're really ambitious, you can make your own crust, but why? I normally make this with a chocolate crust, but graham cracker is what was in the cupboard, still good. Enjoy!

8 oz softened cream cheese
½ cup milk
¾ cup extra chunky peanut butter
8 oz whipped topping
1 cup powdered sugar
1 9-inch chocolate or graham cracker crust
Chocolate Syrup

1. Mix cream cheese in medium bowl with electric mixer on low speed until soft and fluffy. Mix in peanut butter and sugar until incorporated.

2. Slowly add milk, beating until well blended. Fold in whipped topping.

3. Spoon into pie crust, mounding the top. Freeze until firm. When solid, cover with foil. (Pie may be frozen for several weeks.) Go ahead and throw the lid away that comes with the store bought crust, it won't fit on.

4. To serve, remove pie from freezer 10 to 15 minutes before serving. Drizzle chocolate syrup over individual pieces.

Filled French Toast

2010-01-22T23:20:00.000-08:00

filling
8 oz. cream cheese, softened
1/4 c packed brown sugar
1/4 c honey or pure maple syrup
1 tsp vanilla
grated zest of 1 small orange
pinch of ground cinnamon
pinch of salt
1/4 c finely chopped nuts (almonds, pecans, etc), toasted, or shredded sweetened or unsweetened dried coconut (optional)

1 lb loaf white bread, preferably egg bread, trimmed of crusts

egg wash
1 c milk
3 large eggs
1/4 c flour
3 tbs sugar
2 tsp baking powder
2 tsp vanilla
1/4 tsp salt

1 tbs unsalted butter
1tbs vegetable oil

Preheat the oven to 400. Lightly butter a baking sheet. Mix cream cheese, brown sugar, honey, vanilla, zest, cinnamon, salt, and nuts together. Cut the loaf into 1-inch-thick slices; you probably will get 8 slices. Carefully work the knife into one side of each slice of break to create a pocket that you can open with your fingers. Spoon an equal amount of filling into each pocket. Whisk the milk, eggs, flour, sugar, baking powder, vanilla and salt in a shallow bowl. Soak the bread in the egg mixture until thoroughly saturated but not falling apart. Heat butter and oil in a skillet over medium-low. Add as many slices of bread to the skillet as will fit without crowding and cook until the the underside is just lightly golden. Turn the bread and cook until the second side is lightly golden. As each slice is cooked, transfer it to the baking sheet. Continue cooking the French toast, adding more butter and oil as needed. Bake the sauteed slices until puffed and golden, about 6 minutes. Serve immediately with powdered sugar, maple syrup, or honey.

*Notes* We used honey, I'm too cheap to pay for maple syrup. I used an egg bread which worked well. I wouldn't use French bread or anything that doesn't have a firmer structure. I'm not sure if it could withstand the stuffing. After the bread is stuffed, it looked like the stuffing would ooze out during cooking. It did a little, but not much. You could refrigerate the bread after it is stuffed, maybe 30 minutes. Because I used an electric griddle to brown the toast, I didn't use the butter or oil. It was a little time consuming because I was making it by myself with the girls wanting to "help," the phone ringing, diaper changing, etc. I would make it again though. It's pretty rich, the girls split a piece and one should fill you up, especially with side dishes. The recipe also suggests putting apple butter or a thick fruit preserve in with the filling, would be worth a try. We also thought about lemon zest instead of orange, but the orange is really good. I hope you enjoy.

Picadillo

2010-01-14T19:51:00.001-08:00

Don't judge this recipe by the picture, or the ingredient list for that matter. It doesn't look all that appealing, and some of the ingredients are odd in their combinations, but this is very tasty.

1 lb ground beef
1 sm onion, chopped
1 clove garlic, minced
1 can (14 1/2 oz) diced tomatoes, undrained
1/4 c golden raisins
1 tbs chili powder
1 tbs cider vinegar
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/2 tsp ground cinnamon
1/4 tsp red pepper flakes
1 tsp salt
1/4 c slivered almonds (optional)

1. Cook ground beef, onion, and garlic in large nonstick skillet over medium heat until beef is no longer pink; drain. Place mixture into slow cooker.

2. Add tomatoes, raisins, chili powder, vinegar, cumin, oregano, cinnamon, and pepper flakes to slow cooker. Cover; cook on low 6-7 hours. Stir in salt. Garnish with almonds, if desired.

4 servings (although, if you put it in tortillas, it will serve more)

*Notes*
The recipe doesn't give ideas on how to serve this; we like it in corn tortillas with cheese and sour cream. If you make this and have other ideas, let me know. I'm sure it would be good over rice too. I have occasionally added the salt by accident before letting it cook. I haven't noticed a difference either way. I haven't ever used the almonds. I think the raisins are nearly the best part. They plump up during cooking and add just a little sweet to cut the spice, not that it's terribly spicy though. I have used regular raisins instead of golden and they were fine. I prefer the golden raisins though.

Saucy Southern Beef Ribs

2010-01-03T22:09:00.000-08:00

I normally don't care for beef ribs, but thought this recipe was worth a try. We live down the street from a little grocery store that sells USDA Prime meat, I'm sure that helped things out in the flavor department.

4 lbs beef ribs, cut into 3 inch pieces or 4 lbs short ribs
10 c. cold water
1 c brown sugar, packed
1/3 c soy sauce
1/2 c ketchup
2 tsp prepared mustard
1/8 tsp black pepper
1 med onion
1/4 c Worcestershire sauce
1/4 c vinegar
1/4 c chili sauce
2 cloves garlic, minced

Place beef, water and onion in heavy stock pot over medium heat. Bring to a boil and simmer 2 to 2 1/2 hours or until tender. Remove ribs and arrange in single layer in shallow roasting pan. Combine remaining ingredients and pour over ribs. Marinate one hour in refrigerator, turning often. Remove ribs from marinade and place under broiler or grill. Broil until brown and crisp, basting often with marinade. Makes 4 servings.

Notes: We cut the meat into individual ribs. We let this boil for three hours and marinate for 2 hours. We basted them 4 times. 1/4 cup of chili sauce sounded like a lot, but was just fine. Not too spicy, but just a little kick. Michael doesn't usually like ribs, in fact, I was surprised he was willing to try this recipe out. We really liked them, even the girls liked them. I would say this serves more than 4.

Cinnamon Streusel Cake

2009-12-12T16:16:00.000-08:00

As you can see from the picture, this has an interior of yummy, cinnamon goodness. We topped ours with whipped cream, which balanced out some of the sweetness.

Preheat oven to 350 degrees. Coat an 8x8 in baking pan or a 9 in spring form pan with cooking spray and set aside (I used the spring form).

1/2 cup butter, soft
1/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnamon
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
1 egg
3/4 cup sugar
1/3 cup butter, melted
1/2 cup milk
1 1/4 tsp vanilla

In a small bowl, mash the soft butter, 1/4 cup flour, brown sugar, sugar and cinnamon with a fork. It will be creamy.

In another small bowl combine 1 1/4 cups of flour, baking powder and salt and set aside.

In a large bowl beat the egg and sugar until fluffy. Beat in the melted butter, milk and vanilla. Add the flour mixture all at one time and stir together until just incorporated. Don't over mix.

Pour into prepared pan and dot surface with the brown sugar mixture. Bake for 40 -50 min or until moist crumbs cling to a toothpick inserted in the middle.

Honey Bun Baked French Toast

2009-12-07T20:20:00.000-08:00

4 tbs butter
4 eggs
3 tbs honey
1/4 tsp salt
1/2 cup pecans, toasted
pinch of allspice
2/3 cups apple cider or orange juice
6 slices thick bread

Preheat oven to 400. Whisk cider, eggs, cinnamon, salt, and allspice together in a shallow bowl. Place butter and honey in a 13x9-inch glass baking pan. Heat in the oven until the butter is melted and the honey is bubbling. Do not allow the mixture to take on any color. Remove the pan from the oven, stir to mix the honey and butter. Meanwhile, toast the pecans in a skillet until fragrant. Sprinkle the pecans over the honey and butter mixture.

While the butter and honey are melting, dip one or two slices of bread at a time in the egg mixture, turning until thoroughly saturated but not falling apart. Arrange the soaked bread over the nuts in the baking pan. Bake until the top is golden brown and the bottom is bubbly, 15 to 20 minutes. Serve immediately.

Notes - This is from the Joy of Cooking. The original calls for apple cider, but we rarely have cider and always have orange juice. Cider is bar far the best, but if you don't have any, juice is still tasty. I prefer orange over any other juice, because it seems to make the bread more tender. Be sure to let it soak for a bit, you don't want it to fall apart, but it needs to be pretty saturated. Be careful not to overcook this, the top doesn't brown as much as I expected it too. When it goes longer than 20 min, the syrup and pecans start to burn and the bread gets tough. This goes together really fast and is so yummy. Those who have a sweeter tooth will want a little extra syrup, but it's good without any extra. Enjoy!

Carrot Cake

2009-12-01T14:51:00.000-08:00

I usually don't care for carrot cake, but this is yummy. The frosting really makes this cake. Chocolate improves everything!

Cake
4 eggs
1 1/3 cups vegetable oil
2 1/4 cups sugar
2 1/4 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
20 oz carrots, shredded (about 3 1/4 cups)
1/2 cup chopped pecans, toasted
1 cup crushed pineapple, well-drained

White Chocolate Cream Cheese Icing
1 1/2 lbs cream cheese, room temperature
2 cups white chocolate chips, melted
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tsp lemon zest
chopped peacans, toasted

Preheat oven to 350. Spray bottom of three 8-inch round cake pans with nonstick spray and then line with parchment paper, spraying bottom again.

Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 4 minutes.

Combine flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg; add to egg mixture, beating on low speed until blended (about 1 minute). Add carrots, nuts and pineapple; mix until well combined.

Divide batter evenly among pans.

Bake 60 minutes, or until a wooden pick inserted in the center comes out with moist crumbs.

Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.

To prepare icing, place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon zest and beat until combined.
Remove cakes from refrigerator. Ice the top of one layer. Place second layer on top; ice top. Place third layer on top; ice top and sides of cake. Press chopped nuts into sides of cake.
Serves 20

Notes - The recipe said you could use 2 9-inch pans instead of the 8-inchers, increasing the time to 75 minutes. I did this and found the baking time to be too long. I took the cakes out with 12 minutes remaining and they were done. Next time I'll stick with the 60 min and add if necessary. Since I did two cakes instead of three, I split the cakes in half to make four layers. The ratio of cake to icing would have been too much for me (I don't like thick icing - this way it was more spread out). I also didn't press the nuts into the sides of the cake. I don't like a lot of nuts either. The original called for walnuts, but I swapped those for pecans. Toasting adds a lot of flavor, so don't skip this step (I just heat a skillet and toast them on the stove top). I've had two pieces of this cake now and I like it better after it's been in the refrigerator. The first time had soft icing, and the second time the chocolate and butter and gotten firm again. Enjoy!

Blueberry French Toast Bake

2009-11-24T10:03:00.000-08:00

1 loaf French Bread, cubed (if you have an egg bread like challa, even better)
1 pound Cream Cheese, cubed
1 cup Blueberries
12 Eggs
1/3 cup Maple Syrup
2 cups Milk

1. Butter a 9x13-inch baking dish. A lighter color works best for this recipe. Cut the bread into 1 1/2-inch cubes. Cut the cream cheese into 1-inch cubes. Layer the bread cubes and cream cheese cubes in two layers in the bottom of the dish, with the bread on the bottom. Pour the blueberries over top.

2. In a large bowl, beat the eggs, add the maple syrup and milk. Pour over the bread mixture and cover loosely with foil. Place dish in refrigerator with weights.

3. Refrigerate overnight or at least 3 to 4 hours.

4. Preheat the oven to 350 degrees. Reposition foil so that dish is tightly covered. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes, check at this time, it may take up to 40 minutes without the foil.

Blueberry Syrup
1 cup Sugar
2 tbs Cornstarch
1 cup Cold Water
1 tbs Unsalted Butter
1 cup Blueberries

Stir sugar, cornstarch and water over high heat in a saucepan. Add butter and blueberries and cook until the blueberries pop. Serve warm over French Toast Bake.

Notes
Cream cheese is normally sold in 8 oz blocks, so make sure that you get two. It will look like a lot of cream cheese when it is all in the pan. I’m too cheap to use maple syrup in this; regular pancake syrup works fine. To weight the dish, you can use another 9x13-inch dish placed on top, adding cans or whatever you can find to fit inside, just make sure it's even. If you don’t use another dish, just make sure that it is equally weighted. Be careful though, this easily overflows. Don’t skip this step, otherwise you will have some parts that don’t get any egg mix and will burn. Other parts will be too saturated with egg mix to cook thoroughly. With the syrup, be sure that the cornstarch and water are thoroughly mixed before heating, lumpy syrup is just as gross as lumpy gravy. This dish will serve 8-12.

Blueberry Pie

2009-11-23T16:15:00.000-08:00

If you are making a lattice top, use the greater amount of cornstarch suggested to prevent a watery filling from bubbling over the strips. Taste the berries before beginning to determine how much sugar to use.

Pastry Dough (I used flaky cream cheese pastry dough, doubled)
5 cups blueberries, picked over
¾ to 1 cup sugar
3 ½-4 tbs quick-cooking tapioca or cornstarch (use cornstarch for lattice pie)
1 tbs lemon juice
1 tsp lemon zest
⅛ tsp salt
1-2 tbs unsalted butter, cut into small pieces

Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to ¾ inch all around. Refrigerate. Roll the other half of the dough into a 12-inch round for the top crust and refrigerate it. Position a rack in the lower third of the oven. Preheat the oven to 425. Combine the berries, sugar, cornstarch, lemon juice, zest, and salt in a large bowl. Let stand for 15 minutes, occasionally stirring gently. Pour the mixture into the bottom crust and dot with butter. Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute. If using a closed top crust, cut steam vents. Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350, and bake until thick juices bubble through the vents, 25-35 minutes more. Let cool completely on a rack. The pie is best the day it is baked, but it can be stored at room temperature for up to one day.

If using frozen berries, be sure that they are individually frozen or dry-packed, meaning that they have been processed without sugar and come in loose pieces rather than a block. Before measuring, be sure to knock off any clinging ice, but do not thaw. Toss the still-frozen fruit with the other ingredients, using the maximum amount of thickening called for, and spoon the filling into the crust at once, without the usual 15-minute standing time. If the fruit is allowed to thaw, it will release a flood of juice and make the crust soggy. Do not glaze the top crust with sugar or egg. Bake the pie at 400 for 50 minutes; then slip a baking sheet beneath it and bake at 350 until thick juices bubble through the vents, 25 to 40 minutes more. The pie I brought hadn’t baked for long enough (hence the blueberry syrup instead of gel). I baked it for 30 minutes (after the initial 50 minutes). When I baked the second pie, I let it bake for the full 40 minutes (plus the initial 50 minutes), and the juices set much better.

Flaky Cream Cheese Pastry Dough

2009-11-23T15:54:00.001-08:00

Cream cheese pastry is rich and tangy, and it seems to turn out tender and flaky no matter what. This recipe can be doubled and used to make a covered or lattice-top pie.

1 cup plus 2 tbs all-purpose flour
1 tbs white sugar or 2 tbs powdered sugar
¼ tsp salt
6 tbs cold unsalted butter
3 oz cold cream cheese
2-3 tbs cold heavy cream

Whisk flour, sugar, and salt together in a large bowl. Cut butter and cream cheese into ¼-inch pieces and add to flour mix. Using a pastry blender or 2 knives, cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the cream over the top. Cut with blade side of a rubber spatula or stir with a fork until the dough begins to gather into moist clumps. Press the dough into a flat disk, wrap rightly in plastic, and refrigerate for at least one hour or up to two days.

Deluxe Butter Pastry Dough

2009-11-23T14:09:00.000-08:00

This dough is richer in fat than ordinary flaky pastry and so, is softer and more difficult to handle, but it yields a tender, flaky crust with great butter flavor. While it is possible to make this dough with butter only, a small amount of shortening makes it flakier without interfering with the buttery taste. When you’re working with the butter, work quickly or the dough will become greasy. If you notice the butter starting to melt, chill the dough until the butter becomes firm again. Since this dough tends to puff out of shape during baking, you should not use it to make a crust with a tightly fluted or braided edge or a lattice top (I do a simple finger crimped edge). If you need only a single pie or tart crust, decrease all ingredients by half or freeze half the dough for another pie.

2 ½ cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
½ pound (2 sticks) cold unsalted butter
¼ cup solid vegetable shortening
⅓ cup plus 3 tablespoon ice water; divided

In a large bowl, thoroughly mix the flour sugar and salt with a rubber spatula. Working quickly to prevent softening, cut butter into ¼-inch pieces. Add the butter to the dry ingredients. Using a pastry blender or two knives, chop the butter into pea-sized pieces. With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery. Drizzle ⅓ cup plus 1 tablespoon of the ice water over the flour and fat mixture. Cut with the blade side of the rubber spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle 1 to 2 tablespoons of ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic. Refrigerate for at least one hour, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Ridiculously Easy Cheesy Ravioli Bake

2009-11-23T13:06:00.000-08:00

1 26 oz jar spaghetti sauce
1 14 oz can diced tomatoes (if you don’t like chunks, use crushed)
½ c water
2 lbs frozen ravioli
2 cups shredded Italian cheese blend, or mozzarella
2 tbs grated parmesan cheese

Heat oven to 400 degrees
Mix sauce, tomatoes, and water. Spoon 1 cup into the bottom of a 9x13 dish.
Layer ½ ravioli and 1 cup shredded cheese over the sauce in the bottom of the pan. Top with remaining ravioli and sauce mix, then sprinkle with the remaining cheese and cover.
Bake 30 minutes then uncover. Sprinkle with parmesan cheese and bake for additional 15-20 minutes. Turn broiler on and broil for an additional 2-5 minutes to brown. Watch carefully, this will burn easily. When browned, remove from oven and let stand 10 minutes.

Apple Pie With Streusel topping

2009-11-23T12:56:00.000-08:00

Golden Delicious apples work well in this pie because they retain their texture and do not flood the pie with juice. I like the flavor of Gala and Fuji better though. If you have access to fresh apples, they usually make the very best pie. The apples need to be sliced about ¼ inch thick, measured at the thicker end. If the slices are thinner, the filling is apt to turn mushy; if thicker, the pie will not hold together when cut. Resist the temptation to add other spices or flavorings. A hint of cinnamon is all that is needed.

Deluxe Butter Pastry Dough (or another of your choosing)
2 ½ pounds apples (5 to 6 medium-large, measuring 6 cups)
3 tablespoons unsalted butter
¾ cup sugar
2 to 3 tablespoons all-purpose flour
1 tablespoon lemon juice
½ teaspoon ground cinnamon
⅛teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

Streusel Topping
⅔cup all-purpose flour
⅔cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt

1. Position a rack in the lower third of the oven. Preheat the oven to 425˚F.
2. Roll the dough into a 13-inch round, fit it into a 9-inch pie pan, trim the edges and crimp. Refrigerate.
3. Peel, core, and slice apples a little thicker than ¼ inch. Combine the apples with the sugar, flour, lemon juice, cinnamon, and salt. Let stand for 15 minutes, stirring several times, so that the apples soften slightly and will better fit into the crust.
4. Pour the mixture into the crust and gently level with the back of a spoon. Dot the top with the butter pieces.
5. Blend the streusel ingredients with a fork or pulse in a food processor until the mixture resembles coarse crumbs. Spread topping over apples, making sure to cover all.
6. Bake the pie for 30 minutes. Slip a baking sheet beneath it; reduce the oven temperature to 350˚F, and bake until the fruit feels just tender when a knife or skewer is poked through, 25 to 35 minutes more.
For the filling to thicken properly, the pie must cool completely on a rack, 3 to 4 hours. If you wish to serve the pie warm, place it in a 350˚F oven for about 15 minutes. The pie is best the day it is baked, but it can be kept for 2 to 3 days on the counter.

Mary Morris's Apricot Pie

2009-11-23T12:28:00.000-08:00

2 Pie crusts (1 top, 1 bottom)
2 cans apricots
apricot preserves and sugar to make 1 cup
3 tbs cornstarch
1 tbs tapioca
1 1/2 tbs butter
1 tbs lemon juice

1. Preheat oven to 425.
2. Drain apricots, reserving 3/4 cup of juice.
3. Combine apricot juice, sugar, preserves, cornstarch, and tapioca over medium heat. Cook until thick. Remove from heat. Stir in butter and lemon juice, add apricots and cool.
4. Place bottom crust into 8-inch pie plate. Pour filling into crust and add top crust (either whole or a lattice top). If not using lattice top, pierce top crust to create vents. Brush with egg wash and sprinkle with sugar.
5. Bake for 10 min, reduce heat to 375 and bake for 20-25 min more, or until top is golden and juices are bubbling through vents or lattice.
6. Cool on a wire rack for 3 to 4 hours and serve.

Cherry O'Cream Cheese Pie

2009-11-22T12:45:00.000-08:00

9" Graham Cracker Crust
8 oz. pkg. of cream cheese, softened
1 can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla
1 can of cherry pie filling

Beat cream cheese until light and fluffy. Gradually add milk and beat until well blended. Stir in lemon juice and vanilla. Pour into crust. Chill for at least 3 hours. Top with cherry pie filling. (I always let everyone put however much topping they want on it, rather than putting the entire can on top of the pie.)

Broccoli Bacon Quiche

2009-11-20T21:51:00.001-08:00

Crust:
1 cup all purpose flour
1/2 cup whole-wheat flour
6 tbs chilled butter
1/4 tsp salt
3-4 tbs cold water

Filling:
16 oz chopped broccoli
1 1/2 cup shredded cheddar cheese
1/2 cup scallions, diced
6 eggs
1 1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
8 slices bacon, crumbled

Preheat oven to 425. Combine the flours, salt, and butter in a bowl. Mix with pastry blender or fork until the consistency of cornmeal. Add just enough water to make the dough come together. On a lightly floured surface, roll the dough out into a 12 inch circle. Place in a 10 inch pie plate. Crimp edges with fingers and prick crust all over with a fork. Bake until light brown about 10 minutes.

Beat eggs, milk, and salt in a bowl. Add onion, broccoli, bacon, cheese, and pepper. Pour into crust. Bake 50-60 minutes until puffed, light brown, with the center set. Let cool 10 minutes before slicing.

Notes: Most pie plates are 9-inch, so be sure of your size. If you don't have a 10-inch plate, decrease the eggs to 4, the milk to 1 cup, the scallions to 1/3 cup, and the broccoli to 10 oz. This crust is very crumbly. If you have a mat to roll on, this works the best. You could also use parchment paper or wax paper, but these usually are too narrow. It can be done just on a floured counter top. Keep some water handy to patch any tears when it comes time to transfer to the plate. Be sure to give yourself plenty of time, this takes about 1 1/2 hour to make.

Susie's Potato Bacon Soup

2009-11-20T09:26:00.000-08:00

½ onion, chopped
8 oz bacon, cooked and crumbled
4 potatoes, cubed
2 cups water
1 can evaporated milk
3 tbs Butter Buds
¼ tsp salt
1 cup Cheddar cheese, shredded

1. Cook potatoes and onion in water until tender. Don’t drain the water.

2. Slightly mash the potatoes with a potato masher. Add evaporated milk, Butter Buds,
bacon, and salt. Add milk to thin it if needed.

3. After it has cooled slightly, stir in cheese. Garnish the soup with grated cheese on top.

I love this soup. I always double it, because it is never enough. Here are some tweaks that I've made. Be sure that the potatoes are Russets. I've tried other varieties, and none do the job like a plain Jane Russet potato. I cook the bacon in the same pot as I make the soup in. I use pepper bacon (Daleys from Costco is the best ever). It adds a lot more flavor than regular bacon. Even after draining the grease from the pot, you're still left with some bacon flavored pepper flakes. I have also added a couple of cups of frozen broccoli, peas, and cauliflower, (just to make me feel better about all of that cheese and bacon). Broccoli is by far my favorite addition. Thanks for the recipe Susie!

Roasted Pumpkin Seeds

2009-11-17T20:01:00.001-08:00

3 c pumpkin seeds
2 tbsp. butter, melted
1/2-1 tsp. Worcestershire sauce to taste
1/2 tsp. garlic powder or to taste
1/2 tsp. onion powder or to taste
Little salt

Take seeds out of pumpkin and wash thoroughly. Lay on towel to dry (overnight is best). Mix butter, Worcestershire, garlic powder, onion powder, and salt together. Stir together with seeds until all seeds are well covered. Lay out single layer on a cookie sheet. Bake at 250 degrees for 2 hours, stirring every 15 minutes. Taste after 1 hour 15 minutes, it doesn’t take long for the seeds to burn.

It's probably a little late in the year to post these, but they are so yummy, so remember them for next year!

White Chicken Chili

2009-11-13T12:53:00.000-08:00

Sarah’s disclaimer: I’m not really one to follow recipes. I just throw a little of ‘this’ or ‘that’ in. I combine different recipes, and use what I happen to have in the kitchen. So last night I made white chicken chili—a combination of two recipes, minus whatever I didn’t have, plus a few things I thought would be good. It was SO GOOD, that I decided to sit down and try to remember my recipe. I kind of just throw spices in, so I guessed on measurements. I hope they are accurate enough!

1-2 Tbsp olive oil

1 onion, chopped

2 cloves minced garlic (or to taste)

2 lbs chicken breast—boneless, skinless

1 ½ Tbsp cumin

½ tsp red pepper flakes

1-2 tsp basil

2 tsp dried cilantro (or 2 Tbsp fresh cilantro)

3 cans white beans—do not drain (white kidney, navy, etc…) (OR use dried white beans—2-3 cups, soak overnight)

1 can green chilies

1-2 cups chicken broth

In a large pot, sauté garlic and onion in olive oil. Cut chicken into strips or thin slices (If you want it shredded—strips work well). Add chicken to pan and sauté until cooked through. Use two forks to shred the chicken. Add remaining ingredients. Bring to a boil, then let simmer for 30 minutes.

Serve with sour cream, tortilla chips, cheese, etc.

Spaghetti with Tomato Garlic Cream Sauce

2009-11-13T10:51:00.000-08:00

4 cloves garlic, minced
2 cups milk
4 tbs butter
salt & pepper to taste
3 cups diced tomatoes*
18 oz pasta**

1. In a medium sauce pan, sauté garlic in butter over medium heat until very lightly browned. Watch carefully, this will burn fast.

2. Add flour and cook for 5 minutes. The roux should be a light golden brown.

3. Add tomatoes, milk, salt, and pepper. Simmer until thickened, stirring frequently. Serve over pasta.

*If you don’t have fresh tomatoes, this takes 2 of the 14.5 oz cans of diced tomatoes. I like to use Italian style (with basil, oregano, etc.)

**I have used quite a few varieties of pasta. If you use a tube or curly shaped pasta,
you’ll only need a pound of pasta.

Edible Skeleton

2009-11-10T20:57:00.001-08:00

I saw this on a friend's blog and thought is was cute. The head is a head of lettuce filled with dip, olive eyes and nose with a green pepper smile. The joints are mushrooms, the bones are celery and carrots, the ribs are slices of green pepper, the heart is a tomato, and tips of fingers and toes are olives.

Sour Cream Sugar Cookies

2009-11-03T09:16:00.001-08:00

2 c sugar
½ c softened butter
½ c shortening
1 c sour cream
3 eggs
5 ½ c flour
2 tsp baking powder
2 tsp baking soda
1 tsp vanilla
1 tsp almond extract
¼ tsp salt

In a large mixing bowl cream sugar, butter and shortening until light and fluffy. Add sour cream, and eggs one at a time, mixing until each is incorporated.

Add remaining ingredients and beat at low speed until soft dough forms. Cover with plastic wrap and chill 1-2 hours or until firm.

Heat oven to 350. On a well floured surface, roll dough to ¼ - inch thickness. Cut out cookies with cutters. Place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until edges are light golden brown. Remove cookies from cookie sheet after 2 minutes and place on cooling rack. Allow cookies to cool, then frost. Let frosting set before storing.

Notes: For best results, keep extra dough in fridge while rolling. If you have a silicone mat, no flour is needed when rolling. Parchment paper or silicone mat placed on cookie sheet produces best results. The frosting below is some of the best cream cheese frosting ever. It goes great with these cookies.

Orange Cream Cheese Frosting

11 oz softened cream cheese
⅓ c softened butter
4 ½ c sifted powdered sugar
2 tsp orange juice
1 tsp vanilla
1 tsp orange zest

Beat cream cheese and butter in a large mixing bowl; gradually beat in sugar. Beat in juice, vanilla, and zest until fluffy.

Zuppa Toscana

2009-10-24T15:18:00.001-07:00

1 lb Italian Sausage
3/4 - 1 tsp Crushed Red Pepper (see note)
1 Large White Onion, diced
1/2 lb Bacon Pieces
1 Large Clove Garlic, minced
10 cups Water
5 Cubes of Chicken Bouillon
1 cup Heavy Cream
1 lb Russet Potatoes, sliced thin (about 3 large potatoes)
1/4 of a Bunch of Kale

1. In a large pot, cook bacon until nearly crisp, add sausage and red pepper. Reserve 1 tbs of fat and drain excess, refrigerate while you prepare other ingredients.
2. In the same pan with reserved fat, saute onion and garlic until the onions are soft.
3. Mix together the bouillon and water then add to the onion mix. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in sausage and bacon.
7. Add kale just before serving.

This soup is so yummy. It serves 6-8. The original recipe calls for 1 1/2 tsp red pepper. I like spicy, but that was even a little too much for me. Next we tried 1/2 tsp and it wasn't enough, so 3/4 - 1 tsp is just right for us. We also sprinkled a little Parmesan on ours, which added a nice nutty flavor. A little plug for Great Harvest, their Asiago Sourdough Bread is great with this soup (I'm sure just about any loaf of their bread would be wonderful).

Waffles and Frittata

2009-10-21T20:59:00.000-07:00

This is one of my favorite breakfasts. The waffles are so light and have just the right egg flavor. The frittata never lasts long if I take it for potluck breakfasts.

Waffles
3 large eggs, separated
1 1/2 cups milk
1/2 cup vegetable oil
1 tsp vanilla
1 cup flour
2 tsp baking powder
1 tbs sugar
1/2 tsp salt

1. Preheat your waffle iron.
2. In a large mixing bowl, beat the egg yolks, milk, oil, and vanilla with an electric mixer until thoroughly mixed.
3. Add the flour, baking powder, sugar and salt. Beat until just smooth.
4. In a small bowl, beat the egg whites with an electric mixer on high until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the mixture. Do not over mix. Pour batter onto hot, waffle iron. Serve immediately or keep warm in a 200 degree oven.

Notes
Be sure to stir the batter between waffles. It will separate easily. If you make more than one batch, only make two batches at a time. When there is more than two batches, it is hard to mix the egg whites throughout. If you have to grease your waffle iron, try not to use nonstick spray. It burns too easily and creates a sticky film that is hard to get off. If your iron sticks, put some oil on a paper towel and rub it on the iron. To reheat, just toast in the toaster. These will only keep for a day or two. They do freeze well.

Frittata
12 large eggs
3 tbs half-and-half
salt and ground black pepper
8 oz bacon (about 8 slices), cut crosswise into 1/4 inch pieces
1 lb yukon gold potatoes, peeled and cut into 1/2 inch cubes
4 oz cheddar cheese, cut into 1/4 inch cubes (about 3/4 cup)
3 scallions, sliced thin on the bias (about 1/3 cup)

1. Adjust oven rack to the upper-middle position, about 5 inches from the heating element; heat the broiler. Whisk the eggs, half-and-half, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well combined. Set the eggs aside.
2. Fry the bacon in a 12-in oven safe nonstick skillet over medium heat until crisp, about 10 minutes. Transfer cooked bacon to a paper towel-lined plate, pour off all but 1 tbs of bacon fat. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 min. Stir the cheddar, scallions, and bacon into the eggs; add the egg mixture to the skillet and cook, using a rubber spatula to stir and scrape the bottom of the skillet, until large curds form and the spatula begins to leave a wake but the eggs are still very wet, about 2 min. Shake the skillet to distribute the eggs evenly; cook without stirring for 30 seconds to let the bottom set.
3. Slide the skillet under the broiler and broil until the frittata has risen and the surface is puffed and spotty brown, 3 to 4 min. When cut into with a paring knife, the eggs should be slightly wet and runny. Remove the skillet from the oven and let stand 5 minutes to finish cooking; using the spatula, loosen the frittata from the skillet and slide onto a platter or cutting board. Cut into wedges and serve.

Notes
You have to have the skillet for this, it won't work any other way. I use thick cut pepper bacon (Daileys sp? is the best). If you don't have half-and-half, I've used milk and cream without too much of a variation. I usually don't have scallions on hand and make it with shallots, the scallions are better though. A regular onion is a little too harsh.

Rice Krispie Carmel Bars

2009-10-14T18:17:00.001-07:00

My mother-in-law makes rock star Rice Krispie treats! (Karen Rice, Central Ward) They are a huge hit wherever I have taken them---super easy and great to take along on fall activities!

Caramel Center

1/2 stick butter

1 bag caramels (unwrap)

6 oz can condensed milk

1 tsp. vanilla

Rice Krispies

1 stick of butter

2 pkgs mini marshmallows (reserve 1/2 package)

*after. the butter and marshmallows are melted, stir in 1 tsp. vanilla

9-12 cups Rice Krispies

Melt first 3 ingredients together, set aside. In another pan, melt 1 stick of butter and marshmallows; stir in cereal. Butter a cookie sheet. Pat down 1/2 of the Rice Krispie mixture---make sure it's a thick layer. (it helps to put water on your hands---it can be sticky) Sprinkle remaining 1/2 package mini marshmallows on the Rice Krispie layer. Cover with warm caramel mixture. Cover with remaining Rice Krispie mixture and pat down. Cool. Cut into squares.

I like to wrap them individually in plastic wrap, then freeze.
This makes it easier to save and disperse whenever anyone wants a yummy treat!

Sweet and Sour Meatballs

2009-10-12T07:32:00.000-07:00

**I double this recipe**

Meatballs
1 lb lean ground beef or turkey
1 egg
½ cup dried breadcrumbs
¼ cup finely chopped onion or 1-2 Tbsp dried onion
¼ tsp ground ginger
½ tsp seasoning salt
¼ tsp ground black pepper
1 tsp Worcestershire sauce
1 tsp granulated sugar

Sauce
1 (20 ounce) can of pineapple chunks, drained with juice reserved
1/3 cup water
3 Tbsp distilled white vinegar
1 Tbsp soy sauce
½ cup packed brown sugar
3 Tbsp cornstarch
½ tsp ground ginger
½ tsp seasoning salt
1-3 carrots, sliced
1 large green bell pepper, cut into ½ inch pieces

Preheat oven to 400°
Lightly grease a large, shallow baking sheet

In a large bowl, thoroughly mix the ground beef, eggs, breadcrumbs, and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce, and sugar. Shape into one-inch balls.

Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10-15 minutes. Set aside.

To make the sauce, mix enough water with the reserved pineapple juice to make one cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger, and seasoning until smooth. Cover and cook until thickened.

Stir pineapple chunks, carrots, green pepper, and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer uncovered for about 20 minutes, or until the meatballs are thoroughly cooked.

Serve with rice

Layered Enchilada Pie

2009-10-11T13:28:00.000-07:00

1 lb. ground beef(or turkey)
1 onion, chopped
1 minced clove of garlic
2 T. butter
1 t. salt
1/4 t. pepper
2/3 c. water
1/2 lb. grated cheddar cheese(reserve 1/2 c. cheese for top)
1 T. chili powder
1 (4 1/2 oz.) can chopped ripe olives
1 (8 oz) can tomato sauce
corn tortillas, lightly buttered

Brown meat, onion and garlic in butter. Add seasonings, olives and tomato sauce. In a round 2-quart casserole alternate layers of buttered tortillas, meat sauce and cheese. Top with remaining 1/2 cup cheese. Add water, cover and bake in 400-degree oven for 30 minutes.
If you double the recipe, it fits well in a 9x13 pan.

Barbecue Sauce

2009-10-11T13:24:00.000-07:00

1 c. ketchup
1/4 c. molasses
1/4 c. lemon juice
1/4 c. packed brown sugar
1 T. Worcestershire sauce
1. t. dijon-style mustard(brown mustard)
1/4 t. pepper
1 clove garlic, minced

Combine ingredients in 4 c. glass measure, cover with plastic wrap. Cook on high 4 1/2 to 5 minutes, stirring once. Makes about 1 1/2 cups.

Spanish Rice - Really yummy!

2009-10-11T13:18:00.000-07:00

1 T. cooking oil
1 c. white rice
2 c. chicken broth
2 tsp. Knorr Tomato Bouillon with Chicken Flavor(I have only been able to find this at the Albertsons in the Heights. Crazy, huh?)
1 onion, chopped
1 tomato, diced
1 tsp. cilantro(dried), or a hand-full of fresh
Dash of cumin
Salt and pepper to taste

Put oil in pan. Add rice and onion and brown slightly. Add rest of ingredients. Bring to a simmer and cook 20 minutes.

2009-10-08T05:48:00.000-07:00

Here's a few recipes from the RS canning class last week:

Peach Salsa
14 - 15 peaches
1 big red onion
1 small white onion
4 large peppers, different colors
5 jalepenos, with seeds
1 bunch cilantro
6 cloves of garlic
4 tsp. cumin
1/2 c. vinegar
3 c. sugar
1 lime, juice and zest

Chop all the ingredients (the ones that need to be!). Stir together in a large pan. Bring to a boil and simmer for a while. (Long enough that it's the right consistency and that your house smells terrific!) Put in jars and water bath pints for 20 minutes.

Chili Sauce (from Robin Sears' Mom)
8 quarts peeled, ripe tomatoes
2 c. ground green pepper (or chopped fine)
4 cups chopped onion (fine)
1/2 c. salt
3 pints vinegar
3 tsp. cinnamon
2 tsp. ginger
2 tsp. allspice

Put all ingredients together in a pot. Simmer for about 2 1/2 hours. Add 5 c. sugar and boil for 30 minutes. Ladle into jars and waterbath for 20-25 minutes.

Carmel-Glazed Apple Cake - this is from Robin Sears - and it's yummy!

1 c. packed brown sugar
1 c. sugar
1 1/2 c. vegetable oil
3 eggs
3 c. flour
1 t. soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
5 apples, peeled and cut in 1/2-inch pieced
1 1/4 c. chopped pecans or walnuts
1 1/4 t. vanilla

CARMEL GLAZE
4 TBS butter
1/4 c. sugar
1/4 c. brown sugar
pinch of salt
1/2 c. heavy cream

Beat sugars and oil until well blended. Add eggs one at a time, beating well after each addition. Add the dry ingredients and mix until just blended. Stir in apples, pecans and vanilla. Pour into a greased & floured 9 x 13. Bake for 50- 75 minutes in a preheated 325 degree oven.

Glaze: Melt butter in saucepan over low heat. Stir in both sugars and salt. Cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.

The recipe tells you to poke holes in the cake with a skewer and pour the glaze on the cake in the pan. I drizzled the glaze on individual servings. I also doubled the glaze recipe. You can top this with whip cream or ice cream if you'd like.

Zucchini Bread

2009-10-07T09:08:00.000-07:00

Makes one 9-inch loaf

If using a large zucchini, cut in half length-wise and scoop out the seeds with a spoon before shredding. By wringing the zucchini, you’ll lose the gummy, sticky texture of most zucchini breads.

1 pound zucchini
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon salt
1 ½ cups sugar
¼ cup plain yogurt
2 large eggs
1 tablespoon lemon juice
6 tablespoons unsalted butter, melted and cooled

1. Adjust oven rack to middle position and heat oven to 375 degrees. Generously coat 9
by 5-inch loaf pan with cooking spray.

2. Shred zucchini using the coarse holes on a box grater. Place the grated zucchini in a
clean dish towel and wring out as much liquid as possible. Whisk flour, baking soda,
baking powder, cinnamon, allspice, and salt in a large bowl. Whisk sugar, yogurt,
eggs, lemon juice, and butter in a bowl until combined.

3. Gently fold yogurt mixture and zucchini into flour mixture using spatula until just
combined. Transfer batter to prepared pan.

4. Bake until golden brown and skewer inserted in center comes out with a few crumbs
attached, 45 to 55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool
at least 1 hour. (Bread can be wrapped in plastic and stored at room temperature for 3
days.)

Baked Ziti

2009-10-05T14:11:00.000-07:00

Sorry, I don't have a picture of this dish, but this is so yummy!

1 tablespoons Olive Oil
6 cloves Garlic
¼ teaspoons Red Pepper Flakes
1 ½ teaspoons salt
28 ounces canned crushed tomatoes
3 cups water
3 ¼ cups ziti
½ cup heavy cream
½ cup Parmesan cheese, grated
¼ cup minced, fresh basil leaves
⅛ teaspoon black ground pepper
1 cup whole milk mozzarella cheese, shredded

1. Adjust an oven rack to the middle position and heat the oven to 475 degrees.

2. Combine the oil, garlic, pepper flakes, and 1/2 teaspoon salt in a large oven-safe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. Add the crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until the ziti is almost tender, 15 to 18 minutes.

3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle the mozzarella evenly over the ziti. Transfer the skillet to the oven and bake until the cheese has melted and browned, about 10 minutes. Serve.

Notes: To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not oven-safe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Penne can be used in place of the ziti. Part skim mozzarella can be substituted for the the whole milk, but it won’t melt as well or be as creamy.

Brer Rabbit Cookies

2009-10-02T09:09:00.000-07:00

2 c melted shortening
1/4 c canola oil
3 c sugar, plus extra
3/4 c dark molasses
3 eggs
6 tsp baking soda
1 1/2 tsp cloves
1 tsp ginger
2 tsp cinnamon
1 tsp salt
5 c flour
1 c whole wheat flour

Mix shortening, oil, sugar, and molasses until combined.
Add eggs, one at a time, mixing until each is incorporated.
Add soda, cloves, ginger, cinnamon, salt, and flours, mixing until just combined.
Chill dough for an hour or two.
Preheat oven to 350.
Roll into small balls and roll in sugar. Bake on ungreased cookie sheet for 8-10 minutes or until lightly browned. For a crispy cookie, bake 10-12 minutes. This recipe makes a lot of cookies (the cookies fill more than 2 gallon sized zipper bags). The dough freezes well if you would like to only bake half of the batch. Although the title of the recipe is Brer Rabbit Cookies, I prefer Grandma's Molasses to Brer Rabbit Molasses.

Welcome!

2009-10-01T15:02:00.000-07:00

Welcome, welcome! We hope you enjoy and use the recipes you find here. Feel free to post your own recipes. You'll need to e-mail Michelle Croft for an invitation to post. If you've posted once, you can post any time without needing a new invitation. Let Michelle know if you have any questions.